Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure

Journal of Food Composition and Analysis

Volumn 23, Issue 8, 2010, Pages 802-808

  Alves, Rita C ^a   Casal, Susana ^a   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Arabica; Coffee brews; Coffee species; Espresso coffee; Food analysis; Food composition; HPLC; Roast degree; Robusta; Tocopherol; Vitamin E

Indexed keywords

EID: 78649775325     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.02.009     Document Type: Article

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